Sun-dried tomato herb skillet rolls

Recipe for sun-dried tomato herb skillet rolls. Dough infused with oregano and rolls drenched with parsley butter and sun-dried tomatoes. Soft, individual rolls straight from the skillet, great for the holiday dinner table. |

Bring some Mediterranean flavor to the table with these herb skillet rolls!  (Recipe makes 11 rolls or one 10-inch (25-cm) skillet of rolls.)




  • 240ml (1 cup) lukewarm whole milk
  • 2 teaspoons (one 7g packet) active dry yeast
  • 1/2 teaspoon sugar
  • 420g (3 cups | 15oz) all-purpose flour (OR bread flour OR a mix of both)
  • 45ml (3 TBSPs) olive oil
  • 1 teaspoon sea salt
  • 2 teaspoons dried oregano

Sun-dried tomato butter

  • 175g (1 1/2 sticks) unsalted butter
  • 1/2 teaspoon sea salt
  • 1 bunch of parsley, finely chopped (yield = 1/4 cup)
  • 6 sun-dried tomatoes, finely chopped (use more if they’re really small)


  1. First make the dough:
    Combine milk, yeast and sugar in a small bowl and let mixture stand for a few minutes, until yeast puffs up.
  2. Place flour in a large bowl, make a well in the middle and pour in the milk. Drizzle with oil, sprinkle with salt and oregano and stir to combine. Knead into a ball of dough, either with your hands or with a mixer (use dough hooks). If the dough is dry, add a few tablespoons of water; if it’s sticky add flour tablespoon by tablespoon. The dough has to be soft, but smooth. Knead for a few minutes until it springs back when you gently poke it with your finger.
  3. Place dough in a lightly oiled bowl, cover with greased plastic wrap and let rise in a warm place, until doubled, for about 1 hour. If your kitchen is drafty, put the bowl in the cupboards or in the oven (turned off).
  4. Make the butter:
    Melt butter in a heatproof bowl. Let it cool to room temperature, then stir in the salt, parsley and tomatoes. Set aside.
  5. Lightly grease a 25-cm | 10-inch cast iron skillet. Punch down the dough so it releases some of the air. Cut it into 11 pieces and roll each one into a ball. They don’t have to be perfectly round. Roll each ball in butter and transfer it to the skillet. Arrange rolls in concentric circles, about 6mm (1/4 inch) apart.
  6. Cover the skillet with plastic wrap and let rolls rise for 1 hour. Preheat the oven to 177°C (350°F). Once the rolls are ready, brush them with more butter and try to cover them with as many sun-dried tomatoes as possible. Bake rolls for 25-30 minutes, until they’re golden.
  7. Remove from oven, brush with remaining butter and serve.


If you want more of that tomato flavor, you can also knead some sun-dried tomatoes directly into the dough. As you’re making the dough, fold in finely chopped tomatoes when you add the oil and proceed with the recipe.

Recipe inspired by Food and Wine magazine, November 2016 edition.